Nuray Kolsarıcı

The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters.

Effects of carrageenan (0.3, 0.5, or 0.7%) and carrageenan (0.3, 0.5, or 0.7%) with a pectin gel (20%) on some quality characteristics of low-fat beef frankfurters were evaluated in comparison to a high-fat control (HFC) and a low-fat control (LFC). While low-fat frankfurters had <3.0% fat, 73-76% moisture, 13-14% protein, HFC had 17% fat, 59% moisture, and 14% protein. A reduction of 50-59% in cholesterol was determined in low fat beef frankfurters as compared to HFC (P<0.05). Better process yield and emulsion stability, and less purge were observed with increasing carrageenan concentration. Treatment groups showed higher water holding capacity (WHC) than LFC, and lower WHC than HFC (P<0.05). With increasing carrageenan concentration, WHC increased and penetrometer value decreased in low-fat frankfurters.

Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Storage stability of low-fat frankfurters (<3.0 fat content) formulated with carrageenan (0.3, 0.5, and 0.7%) or carrageenan with a pectin gel (PG) (20%) was examined during 49-day refrigerated storage. Low fat frankfurters had higher bacterial growth than high-fat control (HFC) over the refrigerated storage due to higher water activity resulting from extra water addition. While there was no change in the pH of low-fat frankfurters initially due to carrageenan or PG incorporation, the most noticeable pH decline was observed in PG-added frankfurters followed by only carrageenan added ones over the storage period. HFC had the highest (P<0.05) TBA value and the lowest redness index (a(∗)/b(∗)) all the time as compared with carrageenan or carrageenan and PG added low-fat frankfurters. Low-fat frankfurters formulated with either carrageenan or carrageenan with PG had acceptable sensory scores.

The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

The effects of starter culture containing Lactobacillus sake, Pediococcus pentosaceus, Staphylococcus carnosus plus Staphylococcus xylosus on the formation of biogenic amines during ripening of Turkish soudjoucks were investigated. Determination of eight different biogenic amines was carried out by reverse-phase high performance liquid chromatography (HPLC) using diode array detection. It was found that aerobic plate counts (APC) decreased in the samples with added starter culture. Lactic acid bacteria counts increased in both the controls and samples with added starter during ripening. Total Enterobacteriaceae (ENT) counts decreased on the 30th day for vacuum packed and starter added samples. Yeast counts decreased only in vacuum packed and starter added samples on the 30th day. No biogenic amines were found in ground meat samples. Putrescine (PU) and tyramine (TYR) were determined in all control samples during the storage at 4°C. Starter addition inhibited formation of PU but not TYR.

The effects of tumbling and sodium tripolyphosphate on the proteins of döner

This study was designed to investigate the influence of tumbling and sodium tripolyphosphate (STPP) with marination on the protein structure of raw and cooked döner, a traditional Middle East product consumed widely in many areas of the world. Proximate composition (%moisture, %protein, %fat, %ash, and pH value), salt soluble protein (SSP) and total α-amino grup amount were determined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate alterations in the sarcoplasmic and myofibrillar proteins. Utilization of STPP increased the moisture content and ash contents, and pH value of raw döner (p<0.05). Only tumbling and STPP had a significant two-way interaction for moisture content, SSP and total α-amino group amounts of cooked döner (p<0.05). None of the treatments significantly affected the fraction of sarcoplasmic and myofibrillar proteins. In addition, cooking caused proteolysis of these proteins.

Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

BACKGROUND Initially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process. RESULTS According to our study, AA concentrations of CBs and CNs purchased from fast food restaurants were in the range of 13.43-118.97 and 32.92-134.90 ng g-1 coating, respectively. In our experiment, AA levels varied between 19.61 and 40.08 ng g-1 coating for CBs and 7.92-49.60 ng g-1 coating for CNs. Green tea extract reduced the AA formation in CBs and CNs at the pan frying and steam oven cooking heat treatment steps (P < 0.05). However, microwave thawing did not affect AA level of CBs and CNs. CONCLUSION When the AA levels of commercial CBs and CNs are compared with those produced in our experiment, the use of green tea extract could be a novel, easy and practical application for fast food producers to minimise AA levels in the first two steps of the production without changes to the sensory properties of the final products.

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg-1, and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg-1. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

Suitability of pomegranate juice (PJ) alone or mixed with acetic acid versus acetic acid control solution, a traditional fish marinating media, was investigated in this research. With that purpose, rainbow trout fillets were marinated for 12 days at 4°C in one of three different marinating solutions: 100% acetic acid solution (AAS), 50% acetic acid/50% pomegranate juice solution (AAPJS), and 100% pomegranate juice solution (PJS). Moisture content and pH value of rainbow trout flesh decreased, whereas fat, protein, ash, and salt contents increased at the end of the marinating process for all treatments (p < 0.05). Fish flesh marinated in solution containing PJ had darker, more red and lower yellow color values due to migration of color components from the PJ (p < 0.01). Traditionally marinated fish flesh had the highest total free amino acid amount (p < 0.01) due to a higher level of proteolytic breakdown under the low pH condition, which could be seen on sodium dodecyl sulfate polyacrylamide gel electrophoresis image. This treatment also had higher sensory scores than those of fish marinated in solution containing 50% or 100% PJ. In addition, fish marinated in AAPJS and PJS solution had firmer texture and sweeter taste compared to that of marinated in AAS.

Proteolytic, lipolytic and microbiological changes in dry-fermented chicken sausages throughout the fermentation and drying process

A consumers are increasingly concerned about the impact of beef on health, the studies about beef contents are becoming popular recently. Oleic acid, the main components of Korean native beef (Hanwoo) fat, is usually known as beneficial material in reducing cardiovascular disease. Therefore, we studied the effects of oleic acid on lipid metabolism of rats, and then tried to see the possible effects on humans. To each twenty rats, 5% of olive oil, 10% of olive oil or 10% of coconut oil (control) in diet was added at a total feed amount of 30g/day. After 4 or/and 8 weeks, the rats feeding the oleic acid were increased oleic acid concentration in blood (P=0.001). In adipose tissue, there was a significant difference in C18-long chain fatty acid in the group fed with olive oil compared with control. Especially, cis-9 C18:1 contents had a big difference (P<0.0001). There was an increase in C18-long chain fatty acid, arachidonic acid(C20:4) and docosahexaenoic acid(C22:6) when fed with olive oil, but there was no effect of olive oil on adipose tissue except for C18 long chain fatty acid. Based on these results, followed experiment were conducted for finding the effects of Hanwoo fat, which is higher oleic acid than the other American beef (Angus) fat, on lipid metabolism of blood and adipose tissues of rats. The content of unsaturated fatty acid in blood was higher in the rats fed with diet including 7% of Hanwoo fat (HF) than the group fed with 7% of Angus fat (AF) (P<0.0001). High density lipoprotein was also higher in HF (P=0.005). However, AF was higher trans-type oleic acid in adipose tissue (P<0.0001). From these results, we have predicted that Hanwoo fat (high oleic acid) will have a positive effect on index of cardiovascular disease.E of physical treatments with mild heating and freezing (H: heating at onset gelatinization temperatures-T0 for 1hr; HC: heating at T0 for 1hr and then cooling at 4oC for 12hr; HFT: heating at T0 for 1hr, freezing at -20oC for 12hr and then thawing at 25oC for 1 hr; HCFT: heating at T0 for 1hr, cooling at 4oC for 12hrs freezing at -20 ̊C for 12hrs and then thawing at 25oC for 1hr) on normal corn, waxy corn, potato, and tapioca starches were investigated. After the treatments, starches recovered by centrifugation and drying were examined in their pasting/thermal properties and microstructure. Comparing with H, HC and HFT treatments, HCFT significantly modified the granule structure, crystalline properties, and pasting properties. HCFT-treated potato starch increased its final viscosity and onset gelatinization temperature for crystal melting, from 2773 to 3930cP and 60.2o to 66.0oC, respectively. However, the breakdown and setback in viscogram decreased. The change in gelatinization enthalpy was more significant than that of other HCFT-treated starches. No significant change could be observed in waxy corn starch, possibly due to the absence of amylose. Overall, B-type starches (potato and tapioca) were more significantly modified than A-type starches (normal corn and waxy corn), resulting in more changes in pasting properties and microstructure. Heating at T0 is the first key step to increase the amylose leaching and seduce more water molecules, while cooling treatment as a preparatory and necessary work to improve the effects of followed FT treatment and during FT-treatment the mechanical force was produced which acts as a final key step in this study. The physical treatment using mild heating and freezing (HCFT) could be utilized to modify granule structure of starches which may replace some of chemical modification processes.

Döner Etinde Tumbling ve Sodyum Tripolifosfatın Lipolitik ve Oksidatif Değişimler Üzerine Etkisi (İngilizce)

This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in doner meat during marination and cooking process. The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw doner meat within 48 h of marination at 4°C (P 0.05). However, a significant increase was measured for a* value after 48 h of marination (P<0.05). Besides, both IT and STPP were significantly effective on b* value (P<0.05).